EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN

Ibrahim, Ibrahim Amin; Ebeid, Hamdy Mostafa; Kishk, Yasser Fikry; Abdel Fattah, Abdel Fattah Abdel Kareem; Mahmoud, Khaled Fahmy; Ibrahim, A. I.; Ebeid, H. M.; Kishk, Y. F.M.; Abdel Fattah, A. A.; Mahmoud, K. F.

doi:10.21608/ajs.2019.59413

EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN

Document Type : Original Article

Authors

Ibrahim Amin Ibrahim ¹
Hamdy Mostafa Ebeid ²
Yasser Fikry Kishk ³
Abdel Fattah Abdel Kareem Abdel Fattah ³
Khaled Fahmy Mahmoud ⁴
A. I. Ibrahim ⁵
H. M. Ebeid ⁵
Y. F.M. Kishk ⁵
A. A. Abdel Fattah ⁵
K. F. Mahmoud ⁶

¹ Food Sci. Dept. Fac. of Agric., Ain Shams Univ. Alqaliobia, Egypt

² Food Science Department Faculty of Agriculture Ain Shams University Cairo, Egypt

³ Food Science and Nutrition Department Faculty of Science Taif University Taif, Saudi Arabia

⁴ Department of Food Science and Technology, National Research Centere, Dokki, Cairo, Egypt.

⁵ Food Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadayek Shoubra 11241, Cairo, Egypt

⁶ Food Technology Dept., National Research Centere, Dokki, Giza, Egypt

10.21608/ajs.2019.59413

Abstract

The present study was conducted to prepare nano-chitosan particles (CN) by ultrafine grinding from crude chitosan powder (CC) using a ball mill with 130 numbers of zirconia beads in range from 0.5 to 1.5 mm diameter (75 beads 0.5 mm diameter, 30 beads 1.0 mm diameter and 25 beads 1.5 mm diameter). In addition, physical and rheological properties of chitosan solutions were determined. The results revealed that ultrafine grinding has effectively milled the chitosan particles to nanoscale. Prepared chitosan nanoparticles were characterized by devices X-Ray Diffraction (XRD), Zetasizer particle sizes and Zeta potential of chitosan particles (after milling for 30, 60 and 90 minutes). The particle size of nano-chitosan was distributed in a range of 250-600 nm. with a polydispersity index use as an anti-oxidant and antimicrobial with reducing the amount used to deliver the desired purpose. Additional research is required to further investigate the potential value-added utilization of these chitosan derivatives in improving the quality and safety of some food products.

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